I am the only person in my family who loves brussels sprouts. My husband merely tolerates them at best. So this year, I completely hijacked a Thanksgiving side dish to create this recipe that’s a bit of a knockoff of one I had at a local gastropub. Unfortunately, I didn’t realize when I ordered them that they were full of sugar. Oops. But the one bite I had was phenomenal, and I knew I needed to make them. I say I hijacked this side dish because they also had a nice bite of horseradish to them, and my husband loathes horseradish, to the point where any dish that has horseradish in it, no matter how small the amount, is ruined for him. I almost wonder if it’s an odd genetic thing, like those folks who think cilantro tastes like soap. But I digress. I call this Brussels Sprouts 3 Ways because you can stop halfway through and avoid the whole horseradish thing altogether. And if you do that, you can also toss them in with scrambled eggs and make a yummy breakfast. Yeah, I eat brussels sprouts for breakfast. Don’t knock it until you try it.
First off, preheat your oven to 400 degrees, and line a cookie sheet with aluminum foil. Wash about a pound and a half of brussels sprouts carefully, then trim the ends off and cut them in half. Throw them onto the cookie sheet, along with any of the outer leaves that come off. They end up crispy and delightful, I promise. Take four slices of bacon and slice them thinly, crosswise, then separate them out and spread them over the brussels sprouts. Toss them with salt and pepper before putting them in the oven.
You can tell that this is going to be delicious before it’s even cooked.
Cook them for 15 minutes, then stir them and cook for another 15. If you want, you can stop here, or cook five more minutes if the bacon isn’t to your liking. I prefer crispy bacon, so I use that extra five minutes for this version.
For the sweet version, during that second 15 minutes, prep your sauce. This is pretty easy. Just mix together three tablespoons of a spicy Dijon mustard and two tablespoons of Swerve Brown. If your Dijon mustard isn’t nice and horseradishy, throw in a couple teaspoons of prepared horseradish. If you have a Trader Joe’s nearby, their Dijon mustard is perfect for this one. They sell it on Amazon, but it’s like an $8 markup, so I won’t even link it for you. If you really want these to be decadent, add a couple of tablespoons of melted butter. I didn’t do it, because I knew I was going to be eating a bunch of other stuff for Thanksgiving. If you do try it, make sure to adjust your macros accordingly. Once you take the sprouts out after the second fifteen minutes, pour this sauce on there and toss the sprouts in it, then cook for another five minutes before serving.
Saucy, saucy sprouts!
For the third way, you’ll want to stop at the basic bacon-roasted sprout stage. Scramble at least 8 eggs and mix the sprouts in. Add shredded cheese if you want. Put them in meal prep containers and you have an easy breakfast! I didn’t take pictures of this version because it’s kinda ugly, so you’ll just have to take my word for it.
Brussels Sprouts 3 Ways
Three ways to eat brussels sprouts on a keto diet, including for breakfast!
Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil.
Wash the brussels sprouts well. Trim off the ends and halve the sprouts. Scatter the brussels sprouts, along with any of the outer leaves that fall off, evenly over the cookie sheet.
Thinly slice 4 slices of bacon and scatter them on top of the sprouts.
Bake for 15 minutes, remove and stir, and return to the oven for another 15-20 minutes.
Macros per serving (6 servings total): 80 calories, 7 grams net carbs, 5 grams protein, 2 grams fat.
For the Sweet and Spicy Mustard Sprouts
Prepare the Basic Bacon-Roasted Brussels Sprouts. During the final 15 minutes of cooking, mix together the mustard, sugar substitute, and horseradish and melted butter if using. Remove the sprouts after the final fifteen minutes, toss with the sauce, and return to the oven for an additional five minutes. Serve immediately.
Macros per serving, without butter, 8 servings: 66 calories, 6 grams net carbs, 4 grams protein, 2 grams fat. With butter: 91 calories, 6 grams net carbs, 4 grams protein, 5 grams fat.
For the Brussels Sprouts Breakfast Scramble
Prepare the Basic Bacon-Roasted Brussels Sprouts.
In a large saucepan, melt the butter. Scramble the eggs with salt and pepper, adding the sprouts and cheese (if using) when the eggs are about 3/4 of the way cooked. Mix thoroughly and remove from heat when the eggs are firm.
Macros per serving (5 total): 260 calories, 7 grams net carbs, 17 grams protein, 14 grams fat.
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